Squash and Apple Soup

I'm not going to lie, this needs something. I don't know what it is though. It was really good but it seemed like it just needed one more thing. Maybe you can figure it out. My housemate had some and he said he liked it as it was, so maybe I'm wrong.

Recipe:

2 T butter
1 medium onion, diced
1/4 large granny smith apple, chopped (my apple was huge, use half a normal apple)
1/3 cup white wine
1 veggie bouillon cube
1 package of frozen winter squash (this was most likely my problem with the soup)
1-2 T honey
salt
pepper

In a stock pot or heavy bottom pan melt the butter and then cook the apple for 3-5 minutes then add the onion and continue to cook until it is soft. Then add the wine and bring to a simmer. Add the veggie bouillon cube, the honey, and the squash (which should be defrosted for the most part). Stir in enough water to get your desired consistency. The pectin in the apple will start to break down and thicken the soup so you will need to add more water as the soup comes together. Continue to simmer the soup for 20-30 minutes or until you get sick of waiting. Puree the soup with an immersion blender and season with salt and pepper.

Ginger Lemon Applesauce

I love Fall. It is my favorite season by far. I love when the weather starts to get cold enough to warrant warm and comforting foods. Applesauce is one of those comfort foods for me; it reminds me of my childhood for some reason.





Recipe:

1 granny smith apple
2 fuji apples
2 T lemon juice
1 T freshly grated ginger
2-3 T honey
1 dash of cinnamon
1-2 dashes of salt
1/3 cup water

Cut the apples in quarters and core them. Then chop into medium-large pieces and place in a saucepan. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 20 minutes or until apples are soft. Mash with a potato masher if you want a chunky texture or puree with an immersion blender if you would like it to be relatively smooth.

Couscous Cakes with Yogurt Sauce

As a single person I often have left over food, which I am terrible at eating. I hate eating the same thing twice (or three times) in a row. I also really hate throwing food away, which means that I try to come up with creative ways to use leftovers to create something new. This was a fantastic way to use leftover couscous.

Recipe:
1.5 cups leftover couscous, I used garlic and olive oil flavor
1/2 a small onion, minced
2 T fresh basil, chiffonaded
1 tsp lemon juice
1/4 tsp crushed red pepper (depending on taste)
salt (to taste)
pepper
1 egg
2 T flour (start with 1 T and see how much you need)
2 T oil

In a mixing bowl, combine all ingredients except egg, flour, and oil. Stir to combine. Add one large egg and mix together. Add 1 T of flour and mix. See how things are holding together. If it is not coming together well add 1 more T of flour over the top and place mixture in the fridge. After about 20-30 minutes take out of the fridge and stir together. Things should hold together fairly well. Form into patties (usually about 1/4 cup for each one) - you may want to spray your hands with non-stick spray or coat them with flour to prevent sticking. Heat oil over medium heat and when hot, place patties in the pan. Cook for 3 minutes on each side. Place on paper towles to absorb some of the oil after cooking.

While waiting for the patties to chill you can make the following sauce:

Recipe:

1/4 cup chopped tomato
1 T fresh basil, chiffonaded
1 tsp capers
1/3 cup plain yogurt
salt
pepper

Cut the tomato and drain some of the juice out. Then mix all ingredients in a bowl and season with salt and pepper. Place in the fridge until you're ready to serve.

I like to serve the patty alone with the sauce on the side so that you don't lose the crunchy texture of the couscous patty.

"Beef" and Broccoli over Couscous

I typically try to stay away from most fake meat products; there are just too many reports about the dangers of eating too much soy, plus they taste a little strange by themselves. That being said, every once in a while I will buy them and then stare into my freezer wondering why the hell I brought them home from the grocery store.

After staring at a box of Boca Original Vegan Burgers for months I finally decided to use one to replicate a typical meaty dish that my friends often order at Chinese restaurants... beef and broccoli.

Recipe:
1 Boca burger, microwaved and chopped into pieces
1 cup (or more) frozen broccoli
1 small onion, sliced into half moons
1 T olive oil
1 clove garlic, minced
3 T soy sauce
1 T teriyaki sauce
3-4 drops of sriracha sauce (depending on how spicy you want it)
3-4 drops sesame oil
1/4 cup water
1 T corn starch
black pepper

In a sautee pan heat oil over medium-high heat. When hot, put onions and frozen broccoli in the pan and sautee until broccoli is no longer frozen and is starting to brown. Add boca burger pieces to the pan. Meanwhile, combine garlic, soy sauce, teriyaki sauce, sriracha, sesame oil, water, and corn starch in a bowl and whisk to combine. Add this to the pan and let it boil. Stir often to make sure that the sauce is thickening and coating the "beef" and broccoli. When thickened and slightly glossy remove pan from heat and serve over rice or prepared couscous.

Oatmeal Chocolate Chip Cranberry Cookies

Baking has, and probably always will, make life transitions easier for me. With my current housemate moving to NYC and with a new housemate about to move in I felt that it was time to honor this change with something delicious. Oatmeal raisin cookies are my favorite by far, but since Brianne hates raisins as much as I hate bacon I decided to tweak my recipe a bit.

Recipe:
1 c margarine
1 c brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1.5 c flour
1 tsp soda
1/2 tsp salt
3 c oats
1/2 c chocolate chips
1/2 c dried cranberries
2 T flax seeds (optional)

Cream margarine and sugars together until light and smooth. Add eggs and vanilla and stir until it is smooth again. Add flour, soda, and salt. Stir to combine. Add oats and stir. Add in chocolate chips and cranberries and optional flax seeds. Mix gently. Bake in a 350 degree preheated oven for 10-12 minutes or until they are golden brown. Cool on a wire rack.